Description
Spicy Drunken Shrimp is a vibrant, quick-cooking seafood dish featuring succulent large shrimp simmered in a flavorful sauce of white wine, garlic, red pepper flakes, smoked paprika, and soy sauce. Finished with a pat of butter, a squeeze of fresh lemon, and a sprinkle of parsley, this dish delivers a perfect balance of heat, tang, and richness. Ideal for a speedy weeknight dinner, it pairs wonderfully with rice, pasta, or crusty bread to soak up the delicious sauce.
Ingredients
Scale
Shrimp and Seasonings
- 1 pound large shrimp (peeled and deveined, tails on)
- Salt and black pepper to taste
- 1/2 teaspoon smoked paprika
Sauce and Cooking
- 2 tablespoons olive oil
- 4 garlic cloves (minced)
- 1/4 teaspoon red pepper flakes (or to taste)
- 1/2 cup dry white wine
- 2 tablespoons soy sauce
- 2 tablespoons unsalted butter
- Juice of 1/2 lemon
- 2 tablespoons chopped fresh parsley
Instructions
- Season the shrimp: Pat the shrimp dry with paper towels. Lightly season them with salt, black pepper, and smoked paprika to infuse initial flavor.
- Sauté garlic and pepper flakes: Heat olive oil in a large skillet over medium-high heat. Add the minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant but not browned to release their flavors.
- Cook the shrimp: Add the seasoned shrimp to the skillet and cook for 1 to 2 minutes per side, until they turn pink and are nearly cooked through.
- Deglaze with wine and soy sauce: Pour the dry white wine and soy sauce into the skillet, stirring to deglaze the pan and lift any browned bits. Let the sauce simmer gently for 2 to 3 minutes to reduce slightly and concentrate flavors.
- Finish the sauce: Stir in the unsalted butter and freshly squeezed lemon juice. Continue cooking for another minute until the sauce becomes glossy and the shrimp are fully cooked.
- Garnish and serve: Sprinkle chopped fresh parsley over the shrimp. Serve immediately, ideally over rice, pasta, or with crusty bread to enjoy the flavorful sauce.
Notes
- Serve over rice, pasta, or with crusty bread to soak up the flavorful sauce.
- For a non-alcoholic version, substitute the white wine with chicken broth and add a splash of white wine vinegar for acidity.
- Adjust red pepper flakes to your preferred spice level.
- Using gluten-free soy sauce makes this recipe suitable for gluten-free diets.
